My friend and I went to a Q joint after a ride in the mountains. I actually love the food there but find the ribs to have a bacon flavor to them. I think I saw in a discussion once that I can't find that the flavor of bacon is from letting them sit in the rub to long prior to cooking?
I tried to convince my friend that the results are not truely a desired taste for ribs lets say in a competition. He said he didn't care, and that if I could make them that way he would love my ribs. He has tried my ribs, and just sais they are good. So I told him I bet I could recreate that bacon flavor.
So am I right, just leave a salty rub on for 24 hours or so? Or perhaps Lawrys SS for 24 hours? Thanks for your help. I can't wait to prove to him, that I can do it.
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